A nice plant-based brunch to enjoy season local produce.
Do you remember these aka endo mame red peas ? I soaked them and made this batter :
Adding hijiki seaweed, grated turmeric, chili pepper and soy sauce.
Cooked like a pancake. It’s possible to flip it, but it breaks when you fold it.
That’s it. On top, drizzles of balsamico sauce.
The red carrots of Kyoto.
Just grated them. They have a sweeter and fruitier taste than average carrots.
Leafy daikon radish.
Big daikon. I cut, salted, let 30 minutes and rinsed.
Yuzu dressing : yuzu citrus juice, grated peel, salt and sesame oil.
Crunchy, yummy, filling…